RE: triglycerides (was Carbs and physical activity)

[Guest guest]

In a message dated 8/16/02 7:39:48 AM Eastern Daylight Time,

s.fisher22@... writes:

> -------->just curious, was the salmon oil from *farmed* atlantic salmon, or

> wild pacific? I'd imagine the wild would have a higher EPA/DHA content...

On this note, I bought my first piece of wild alaskan salmon the other day.

I usually have gotten salmon at the supermarket (regular), but went to Bread

and Circus and saw their's was on sale, so I went to buy it. Then I saw out

of the corner of my eye another piece of salmon that looked totally

different. It turned out that the one was farmed atlantic and the other was

wild alaskan. The latter had a color twice as deep and full. It was obvious

by looking at it that it was vastly superior in nutrition and taste. Even

though we have salmon only on occasion, when I cooked it at home, my mother

noticed the difference in the looks of it right away _after_ cooking.

On a less joyous note, a coworker said that some genetically engineered (to

grow really fast) salmon escaped from a farm in alaska or something, and

they're afraid of interbreeding. Has anyone heard of this?

chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

>>>>On this note, I bought my first piece of wild alaskan salmon the other

day.

I usually have gotten salmon at the supermarket (regular), but went to Bread

and Circus and saw their's was on sale, so I went to buy it. Then I saw out

of the corner of my eye another piece of salmon that looked totally

different. It turned out that the one was farmed atlantic and the other was

wild alaskan. The latter had a color twice as deep and full. It was

obvious

by looking at it that it was vastly superior in nutrition and taste. Even

though we have salmon only on occasion, when I cooked it at home, my mother

noticed the difference in the looks of it right away _after_ cooking.

---->isn't the color of the wild salmon beautiful?

>>>On a less joyous note, a coworker said that some genetically engineered

(to

grow really fast) salmon escaped from a farm in alaska or something, and

they're afraid of interbreeding. Has anyone heard of this?

->i believe that's happened here in maine in one of our coastal salmon

farms, but i haven't read or heard of it happening on the pacific coast. i

think the farmed salmon were genetically engineered to grow faster or

something, and are larger than the wild atlanit salmon (which is on the

endangered species list, IIRC) and the concern is that the big, fast-growing

escapees will out-compete the wild ones for food, and interbreed and

basically be the end of the wild atlantic salmon.

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

----- Original Message -----

From: " Suze Fisher " <s.fisher22@...>

> >>>Speaking of which, I've always wondered--what's the difference in

> calorie density between fats composed of different fatty acids? I'd

expect,

> for example, an EPA triglyceride to have more calories per gram than a

> butyric acid triglyceride, but how much?

>

> ---->i'm not sure if there's any such thing as an " EPA triglyceride " or

> especially a butyric acid triglyceride. AFAIK, triglycerides are typically

> (or always?) composed of fatty acids of different chain lengths, at least

> this is typical of the triglycerides that compose cell membranes, i

believe.

I was speaking hypothetically. I wonder what the physical properties of a

fat containing only butyric acid would be. Probably very hard and brittle.

> i also don't think butyric acid gets stored in triglycerides because it's

> too short and probably gets used for energy before it can be stored...but

am

> not certain, maybe someone else knows.

But it's stored in triglycerides in the butter, right?

> if our fat stores were

> designed by nature to hold primarily or exclusively long chain FAs, i

wonder

> what the long term consequences are of replacing them with these fake fats

> and their short chain FAs...?

The short-chain fatty acids aren't stored in tissues, are they?

> >>>>>I checked the USDA database and it seems to confirm this. Salmon oil,

> with

> all its very long chain fatty acids, has 9.02 calories per gram, while

> coconut oil has only 8.62.

>

> -------->just curious, was the salmon oil from *farmed* atlantic salmon,

or

> wild pacific? I'd imagine the wild would have a higher EPA/DHA content...

Wild. It's about 34% VLCFA, compared to about half that for farmed salmon.

[Guest guest]

Chris-

>On a less joyous note, a coworker said that some genetically engineered (to

>grow really fast) salmon escaped from a farm in alaska or something, and

>they're afraid of interbreeding. Has anyone heard of this?

It's actually turning into something of a widespread problem.

-

[Guest guest]

In a message dated 8/16/02 8:02:44 AM Eastern Daylight Time,

s.fisher22@... writes:

> ---->isn't the color of the wild salmon beautiful?

Indeed

> ->i believe that's happened here in maine in one of our coastal salmon

> farms, but i haven't read or heard of it happening on the pacific coast. i

> think the farmed salmon were genetically engineered to grow faster or

> something, and are larger than the wild atlanit salmon (which is on the

> endangered species list, IIRC) and the concern is that the big,

fast-growing

> escapees will out-compete the wild ones for food, and interbreed and

> basically be the end of the wild atlantic salmon.

Yeah, sheesh, let's ban GMOs NOW. We _should_ have at least the political

willpower for a moratorium and further study. Out here a few towns over from

me in MA people are growing Starlink corn, and they have no obligation to

tell anyone, so the pollen could be coming from anywhere floating into the

organic or non-GMO fields, etc. One situation where " you're free to not buy

it " and " you vote with your dollar " _doesn't_ hold water.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

> >>>Speaking of which, I've always wondered--what's the difference in

> calorie density between fats composed of different fatty acids? I'd

expect,

> for example, an EPA triglyceride to have more calories per gram than a

> butyric acid triglyceride, but how much?

>

> ---->i'm not sure if there's any such thing as an " EPA triglyceride " or

> especially a butyric acid triglyceride. AFAIK, triglycerides are typically

> (or always?) composed of fatty acids of different chain lengths, at least

> this is typical of the triglycerides that compose cell membranes, i

believe.

I was speaking hypothetically. I wonder what the physical properties of a

fat containing only butyric acid would be. Probably very hard and brittle.

----------------->perhaps too stiff?

> i also don't think butyric acid gets stored in triglycerides because it's

> too short and probably gets used for energy before it can be stored...but

am

> not certain, maybe someone else knows.

But it's stored in triglycerides in the butter, right?

--------------->i guess so - pond writes that all the fats in butter are

esterified. they are the end product of cellulose digestion in

ruminants -some get oxidized quickly and some get transported to the mammary

glands according to pond, where they are esterified. But they don't get

incorporated into *storage* triacylglycerols (it certainly DOES want to be

misspelled, doesn't it!).

> if our fat stores were

> designed by nature to hold primarily or exclusively long chain 3334, i

wonder

> what the long term consequences are of replacing them with these fake fats

> and their short chain FAs...?

The short-chain fatty acids aren't stored in tissues, are they?

--------->apparently not when eating real food, although i wonder, when real

fat is replaced with this fake fat - what happens then? Does it put a burden

on our elongase enzymes to elongate them all prior to storage, or is it just

too much SCFAs, and some end up getting stored because there's an

unnaturally large quantity that the body has to deal with? Or are they all

oxidized for energy and not stored? wonder if any long term studies have

been done on how the body deals with these fake fats...?

> Wild. It's about 34% VLCFA, compared to about half that for farmed salmon.

-------->ironic how salmon oil with it's concentrated VLCFA is currently in

the limelight as the greatest healthfood of our time (exaggerated, i know)

and here we have conversely, this unnatural 'benefat' also being touted as a

health food because of it's very SHORT chain fatty acids!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...